Ibérico Flatbread
The Spanish pizza nobody expects
Store-bought flatbread or naan topped with fried tomato sauce, torn jamón ibérico, Manchego shavings, and arugula. The Spanish pizza nobody expects — and the weeknight dinner that takes 12 minutes from fridge to table.
Ingredients
- Hand-Carved Jamón 100% Ibérico de Bellota "Pata Negra" 2.5oz
- Unique Artisanal Manchego Cheese “Gran Reserva” Dehesa de los Llanos 8.8 Ounces
- Award winning Majorero semi-cured goat cheese with Paprika. Small wheel 2.2lb.
- Premium Roasted Marcona Almonds with Sea Salt 7.5oz
- Award-winning Extra Virgin Olive Oil. Picual 500ml.
- Premium Smoked Paprika from La Vera. 2.5 oz
- The World's Finest Fried Tomato Sauce 12.5 oz Jar
- Premium 12 Month Reserva Sherry Vinegar | Jerez (Spain) DOP
Preparation
- Preheat oven to 220°C (425°F) with a baking sheet inside. Take naan or store-bought flatbread and brush lightly with EVOO on both sides.
- Spread a thin layer of fried tomato sauce over each flatbread — less than you think, you want a base flavor not a soggy bread. Scatter thin slices of Manchego across the surface.
- Bake directly on the hot baking sheet for 8-10 minutes until the edges are crispy and the cheese is bubbling. The pre-heated sheet is the key to a crisp bottom.
- Remove from oven and immediately top with torn pieces of jamón ibérico (the residual heat slightly warms the fat), a handful of arugula dressed in lemon juice and EVOO, and a crack of black pepper. Slice and serve.
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